2.2.1. Executive Level
Executive Chef
The executive chef is the highest-ranking chef in the kitchen. This position involves overseeing the entire kitchen operation, including menu creation, ingredient sourcing, and maintaining high culinary standards. The executive chef also manages the kitchen staff, budgets, and cost control, ensuring that the food service meets health and safety regulations.
General Manager
The general manager (GM) oversees the entire restaurant operation, including front-of-house and back-of-house activities. This role involves strategic planning, financial management, staff supervision, and ensuring customer satisfaction. The GM sets operational policies, oversees marketing efforts, and ensures the restaurant meets its financial targets.
